Butternut Squash and Apple Soup Recipe

I absolutely love this Butternut Squash and Apple Soup Recipe because it captures the cozy, comforting vibes of fall in a bowl. The way the sweetness of the roasted butternut squash mingles with the tartness of Granny Smith apples creates a perfect harmony of flavors that feels both nourishing and indulgent. It’s just the right soup to warm you up on chilly evenings or to bring a touch of autumn to your table any time of year.

When I first tried this recipe, I was pleasantly surprised by how creamy and smooth it turned out, even without any cream or dairy. The addition of silken tofu adds a subtle silkiness that makes every spoonful velvety and satisfying. You’ll find that this Butternut Squash and Apple Soup Recipe is also easy to make, with simple ingredients you can usually find in your pantry and fridge. Trust me, it’s a keeper!

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Ingredients You’ll Need

The ingredients for this Butternut Squash and Apple Soup Recipe blend together beautifully to create layers of flavor and rich texture. Picking fresh butternut squash and tart Granny Smith apples will really elevate your soup, so look for firm produce without bruises.

• Butternut Squash: Choose a medium, firm squash for the best sweetness and ease of roasting.
• Yellow Onion: Adds subtle sweetness and depth when roasted alongside the squash.
• Sage Powder: Brings earthy, warming notes that pair perfectly with the squash.
• Garlic Powder: For a gentle garlicky undertone without overpowering the soup.
• Salt: Essential for balancing flavors and bringing out the sweetness.
• Black Pepper: Freshly ground is best to add a little bite and warmth.
• Olive Oil: Helps roast the vegetables beautifully and adds richness.
• Water: Base for the soup; you can adjust the amount for thinner or thicker consistency.
• Vegetable Bouillon Cube: Provides savory depth and a gentle umami kick.
• Italian Seasoning: A blend of herbs that complements the squash and apples well.
• Granny Smith Apples: One is roasted with the soup for sweetness, the other diced fresh for garnish.
• Silken Tofu: Adds creamy texture while keeping the soup vegan and light.

Variations

I love how flexible this Butternut Squash and Apple Soup Recipe is—you can easily tweak it to suit your tastes or dietary needs. Experimenting with different spices or protein add-ins is a fun way to keep this soup fresh and exciting.

• Spice It Up: Try adding a pinch of smoked paprika or cayenne if you like a little heat; I discovered this trick when I needed a warmer kick on a cold day.
• Protein Boost: If you want more protein, swirl in some plain Greek yogurt or coconut cream instead of tofu for richness and a different texture.
• Make It Chunky: Reserve a few roasted squash cubes and apple chunks, then stir them back in after blending for texture variation.
• Seasonal Twists: Swap Italian seasoning for curry powder for a more exotic spin—I found even my kids love this version!

How to Make Butternut Squash and Apple Soup Recipe

Step 1: Roast the Butternut Squash and Onion

Start by preheating your oven to 400°F (200°C). Lay out your sliced butternut squash and chopped yellow onion on a baking sheet lined with parchment paper or a silicone mat—this helps prevent sticking and makes cleanup easier. Drizzle a few tablespoons of olive oil over everything, then sprinkle with sage powder, garlic powder, salt, and black pepper. Toss the veggies to coat them evenly. Roast for about 30 minutes until tender and slightly caramelized, checking them at the 25-minute mark so the onions don’t burn. If they’re not quite tender, let them roast for another 5 minutes or so.

Step 2: Simmer with Broth and Seasonings

Transfer the roasted butternut squash and onions into a large pot with a lid. Add 3 cups of water along with a vegetable bouillon cube and the Italian seasoning. Stir everything together, then bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 10 minutes. This step deepens the flavors and helps everything meld wonderfully.

Step 3: Add Apples and Silken Tofu

While the soup simmers, peel and core one Granny Smith apple, then roughly chop it. Add the apple pieces along with the silken tofu directly into the hot soup pot. Stir gently to combine all the ingredients. The tofu will melt into the soup, contributing to its creamy texture without needing any cream or dairy.

Step 4: Puree the Soup Until Smooth

Using an immersion blender, puree the soup right in your pot until it becomes silky smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, then return the pureed soup to the pot. Add more hot water if you want a thinner consistency. Taste and adjust the seasoning—sometimes a pinch more salt or pepper perfectly rounds out the flavors.

Step 5: Garnish and Serve

Just before serving, peel, core, and finely dice the second Granny Smith apple. Ladle the soup into bowls, then sprinkle each serving with the fresh diced apple for a crisp, refreshing contrast. Optionally, finish with a little extra sage powder, cracked black pepper, and a drizzle of olive oil to elevate the flavors.

How to Serve Butternut Squash and Apple Soup Recipe

Garnishes

I’m a huge fan of simple garnishes that add contrast—so I always top this soup with fresh diced Granny Smith apple for a crisp bite. A light sprinkle of sage powder and a drizzle of good quality olive oil never fail to boost the aroma and flavor. Sometimes I add toasted pumpkin seeds or a few fresh herbs like parsley for a little crunch and color.

Side Dishes

This Butternut Squash and Apple Soup pairs beautifully with a crusty baguette or warm cornbread for dipping. I often serve it alongside a fresh green salad with a tangy vinaigrette to balance the soup’s richness. For a heartier meal, grilled cheeses or roasted vegetable quinoa make excellent companions.

Creative Ways to Present

If you’re making this soup for guests or a special occasion, try serving it in hollowed-out mini pumpkins or acorn squash halves—that presentation never fails to impress. Garnish with a swirl of coconut cream and a sprinkle of toasted pepitas for an elegant touch. I’ve also tried layering the soup in clear glass mugs to show off the vibrant orange color, which gets lots of compliments!

Make Ahead and Storage

Storing Leftovers

You can store leftover Butternut Squash and Apple Soup Recipe in an airtight container in the refrigerator for up to 4 days. I like to cool it completely before refrigerating to avoid condensation, which can affect the texture. When ready to eat, give it a good stir before reheating.

Freezing

This soup freezes wonderfully! I usually portion it in freezer-safe containers or heavy-duty freezer bags. Be sure to leave some space for expansion. When you’re ready to enjoy it, thaw overnight in the fridge before reheating. The texture holds up nicely because of the silken tofu base.

Reheating

Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick, add a splash of hot water or vegetable broth to bring it back to your preferred consistency. I find reheating slowly preserves the delicate flavors and creamy texture best.

FAQs

Final Thoughts

This Butternut Squash and Apple Soup Recipe has become one of my go-to comfort foods, especially as the seasons change and I crave something warm and soothing. It’s easy to make, packed with wholesome ingredients, and has that special balance of sweetness and savory spice that keeps me coming back for more. I hope you find the same joy in making and sharing it with your family—there’s something truly comforting about a homemade soup like this that warms both the body and soul.

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